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Anthocyanins in Royalty Grapes

✍ Scribed by L. F. CHEN; B. S. LUH


Book ID
108797593
Publisher
Institute of Food Technologists
Year
1967
Tongue
English
Weight
981 KB
Volume
32
Category
Article
ISSN
0022-1147

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## Abstract White musts with added grape anthocyanis were prepared and oxidised using known amounts or oxygen. Although malvidin and peonidin glucosides were degraded at a slower rate than o‐diphenolic anthocyanins, important losses of all pigments occurred in oxidising grape musts. Degradation was